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Japan

Background History ● Prohibited from killing and eating of mammals for over a thousand years, diet mainly consisted of rice, seasonings and vegetables, seafood ● Many current food are influenced heavily by other cultures Role of Food in Society and Etiquettes ● Before and after meals, say "Itadakimasu, gochisousama deshita " ● Japanese festivals - street food that brings together friends and families Key Ingredients/Flavor Principles ● Consists of Cereal grain, flour, noodles, vegetables, nuts, seeds, fruits, soy products, eggs, meat, mushrooms, seaweed, and fish Common/Traditional Foods ● Vary in the way they are prepared but majority of these dishes consists ofrice/noodles, vegetables and some sort of meat or fish. Meal Composition ● 3 meals ● Small portions ● Rice, small amount of protein, and pickled vegetables Holidays ● Many to commemorate ancestors ● Celebration of changing seasons ● Many foods have meaning behind them Internal Pressures ● Fit society's norms/standards of beauty ● Maintain overall health ● Communicate good wishes and respect through food ● Preserve traditional culture through respect for food External Pressures ● There are many outside Influences ● Effects of other cultures on Japanese food culture ● Health Status

Italy

Culture: ○ More than 5 million Italians have migrated to the United States ○ Majority of Italians are Roman Catholic ● Health Status: ○ Italy has the 2nd highest life expectancy in the world ○ Obesity rates are low, but more adults are overweight (40%). Childhood overweight is a problem ○ Follows nutritious Mediterranean diet; certain foods like olive oil are health promoting ● Food Model: ○ Italian cuisine is fond of using fresh ingredients and each region uses the ingredients in different ways.The North likes to use dairy products, creamy sauces, and meat. While the south likes oil-base sauces, tomatoes, and seafood. ● Food Habits: ○ Italians developed food habits more than 2,000 years ago. ○ There are certain customs and traditions that Italians abide by when developing food habits. ○ Depending on the region in Italy, everyone prepares their food differently. ● Food Culture Changes ○ The most significant and lasting food culture changes occurred with the discovery of "The New World". Tomatoes were one of these discovered which play a huge role in a lot of italian foods today (i.e. pizza and pasta)

central america: traditional food habits

Traditional food habits •northern nations have foods similar to those of southern Mexico; southern countries have been more influenced by european and african cuisines •although many foods of central american are similar they are often flavored with local ingredients for a unique taste protein foods •milk not widely drank but evaporated milk and cream common •legumes important, with rice •bean dishes •iguana and lizards cereal/grains •rice and corn •corn is common •tortillas adapted into U.S. fruits/veg •tropical fruits and vegetables •potato chips adapted in U.S. seasonings •cilantro, sour orange juice, achiote common and makes fruit orange, vanilla, worchestershire •palm tree nuts, pepitoria: toasted squash seeds beverages •hot chocolate/coffee •refreshes are tropical drinks •soft drinks adapted in U.S. fats/oils •lard •lard and shortening may decrease, mayo may increase adapted in U.S. sweetners •honey, sugar •increase of candy (US)

Dominican republic

Traditional foods •previously a spanish colony, many traditional spanish dishes are present in the cuisine •common foods are rice and corn as they are native to the island •lunch is the most important meal of the day and typically consists of rice, beans and meat •celebrations include parties, community gatherings, lights, decorations and fireworks globalization •economic liberalism, neoliberalism, global trade, tariffs, "americanization" •background specific= organic bananas, exponential growth of organic sector •recent developments= CAFTA •effects of globalization= soil depletion, infestation, low wages, permanent debt convenience food •fried foods (frituras) and barra payan •american fast food chains health status: malnutrition under the age of 5, proper diet in mountain and desert villages food lessons= diabetes, high blood pressure, high cholesterol

mexican cuisine uses- commonly used foods

common foods: •chicharrones= pork •camarones= shrimp •corn, pozole, avocado, cactus, yuca •achiote (seasoning) •pine nuts •lard

mexican contemporary food habits in the US (regional variations, nutritional status, communication style)

four regional variations •texas= mexican food has often been modified into completely american dishes •new mexico= a single chile pepper developed for the region •sonora= encompasses both the mexican state and southern arizona; milder chiles preferred •along california border= fluid movement of people; fare cannot be claimed by either nation nutritional status •life expectancy for mexicans is similar to that of whites in US (salmon bias) •the birthrate among hispanic women is nearly twice that of white women •deficiencies of calcium and riboflavin are common •prevalence of type 2 diabetes in hispanic americans in 1.7 times that for whites •counseling- access to biomedical health care limited for migrants of mexican desert •communication= high context and non confrontational •folk remedies •babies home remedy with honey (harmful) •family participation in healthcare •adults unwilling to make changes benefitting themselves may make those same changes to improve the well-being of their children •in depth interview crucial in effective nutritional counseling

african slave and soul food historical influences (diet based on west african foods, texture of food)

historical influences •new world foods such as cassava, corn, chiles, peanuts, pumpkins and tomatoes were introduced in west africa during the fifteenth and sixteenth centuries •slaves brought a diet based on these foods and native west african foods such as watermelon, black eyed peas, okra, sesame and taro •similarities in cuisine throughout west africa •foods were boiled, pounded into paste (fufu) •predominant fat for cooking was palm oil •"the ingredients" included tomatoes, hot chile peppers and onions •historically, ethiopian cuisine had minimal outside influences •muslim living in the region now have introduced certain halal dietary practices •ethiopian eastern orthodox religion facilitated vegetarian fare •eritrean and somali food similar to ethiopian, more seafood •south african cuisine influenced by european settlers of region (mutton, dried fruit, jam) •changes occurred when africans were sold in US- foods provided were contingent on local availability and agricultural surplus, hunger common •south african cuisine emphasizes texture before flavor (sticky foods preferred)

native american settlement patterns

settlement patterns •native americans came to north america about 20,000 to 50,000 years ago across the bering strait •no written history prior to european contact in 1600s •european diseases and massacre of whole nations reduced numbers of individuals and ethnic groups •bureau of indian affairs (BIA) established a program of cultural assimilation -failed to force native americans to accept white values -strengthened native americans religious beliefs

soul food

soul, black women, and food written by marvalene h hughes •gender attituded relate to "women in the kitchen" and men "slaughtering the hogs" -nurturer vs hunter -women needed to be independent and have a career -community-sharing of food •ethnic identity; basis of family (food=love) •concept of being "big and beautiful" •few real recipes due to early illiteracy; combined with need to learn european cooking techniques as household "help" •fresh food, garden vegetables are central; mixed with pork "parts" (leftovers) as flavoring •what is "soul"? (music, dance, food)

native american ingredients and common foods (staples)

staples •only staple foods common to many native american nations were beans, corn, squash •regional variations (5 major regions)= northeastern, southern, plains, southwestern, pacific northwest(alaska) •indigenous foods indicated by archaeological records= berries, bell peppers, arrowroot, amaranth, corn, brazil nuts, legumes, beans, turkey, allspice, chile pepper •foods introduced from europe= apples, apricots, carrots, lentils, peaches, turnips, livestock, distilled spirits

traditional latin american food- flat bread of mexico

• handmade tortillas

Lunar new year

•During lunar new year, children bow to their elders and in return they receive "hong bap (red pockets)" and decorate their house with red scrolls to welcome good luck

native american-worldview

•HARMONY best describes the native american approach to life •balance among spiritual, social and physical needs •many nations object christian conversation •extended family is primary social unit, children valued, respect for elders •many native american nations are matrilineal •relationship to nature

Beer

•Liver disease is the most common health risk associated with the over consumption of beer

Thailand

•Thailand used to be called Siam, capital of Thailand is Bangkok, 95% of Thai practice buddhism, Los Angeles has largest Thai population in U.S. •Thai Flavor: Sour, sweet, salty, bitter and spicy flavors •northern cuisine= mildest of thai food, influences from myanmar and china •northeastern cuisince= isaan region- spicy- known for papaya salad and grill chicken •southern cuidine= indian and muslim influences, curries with coconut, most spiciest region, seafood base •core food= rice noodle •complementary food= curries, stir fries and soup •secondary food= hot-tangy salad, nam prik •peripheral food= fruit, sweets and coffee holidays •holidays often incorporate festivals and feasts. new years is very important and stems from traditional practices •symbolic foods and desserts are present in many religious and public holidays etiquette •all dishes are meant to be shared so you should only take small amounts at first and use the serving spoon not your own utensils •finish all your food to show appreciation •always thank the host (usually the most senior person)

central america - meal composition and cycle

•beans and corn are the cornerstones of the daily diet,e ate at every meal by the poor •celebrations in central america are focused on catholic religious days- special dishes, such as quesadilla or soap de rosquillas are served etiquette= no guest should begin eating until the host say "buen provecho" (enjoy your meal)

mexican cultural perspective- classification of mexicans living in the US

•chicanos- those who are born in the US (some completely assimilated with cross cultural marriages) •braceros- those who worked here legally but remained mexican citizens •unauthorized migrants- those who enter the country illegally •between 1900 and 1935, one million persons emigrated north to the US •the majority of mexican americans live in California, Texas and Arizona- current settlement patterns are more nationwide •economic pressures in mexico have increased the number of mexican immigrants entering the united states each year- attempting to escape life-threatening poverty

cinnamon

•cinnamon was first discovered in sri lanka •cinnamon is a spice obtained from the bark of a cinnamon plant and can be used for medicinal purposes, in perfumes, as a flavor enhancer in foods

Coffee

•coffee originated in ethiopia •irish culture is known for adding whiskey to their coffee

african slave and soul food- ingredients and common foods

•dairy products uncommon •green leafy cooked veg •corn, rice in stew •file (sassafrass), hot pepper sauces, pecans

Easter

•easter occurs in the spring season •easter eggs symbolize rebirth

origin of mexican cuisine

•foods of mexico and central america reflect the native indian and european heritage of the region

Peanuts

•groundnut stew originated in Ghana •during the 1500s, spain brought the peanuts to the continents of africa and asia

Corn

•maize was first introduced to native americans •maize was first domesticated by indigeonous people from mexico

Vietnam

•many main dishes and snacks in Vietnam are made from rice: boiled rice in daily meal, rice porridge, steamed rice, glutinous rice cake, well-known Banh Chung (square cake) •pho •fish sauce •vietnamese sandwiches w fresh baguette

mexican traditional food habits-

•mexicans culinary heritage is a unique blend of native and european foods •prepared with indian (mostly aztec) and spanish cooking techniques •the aztecs raised corn as the staple grain- legumes, fruits and vegetables were plentiful, turkeys and dogs were domesticated for meat and some game was available •spanish contributions were combined with indigenous ingredients •the spanish introduced longhorn cattle to northern plains,a s well as dairy cows and wheat •in the Baja peninsula and along the gulf of california and gulf of mexico, fish is important in the diet •cheese is more common in the north than in other parts of mexico •a variety of chile peppers •traditional mexican cheeses -queso blanco: crumbly cows milk -queso fresca:fine grain pot cheese -queso panela: semi soft white adaptations of food habits •recent immigrants, those who live near the US mexican border, and migrant workers are most likely to continue traditional food habits -chicanos and mexican who are well established in the US often become quite acculturated- many buy prepared and convenience food •hotness scale = sweet bell- pure capsaicin

central america: contemporary food habits

•most ingredients available in the latino communities where they settle •former refugee camp members may suffer high malnutrition •infant mortality rates in US are below average for whites •pesticide or herbicide poisoning is an occupational hazard for farm workers counseling: high context communicators

Tea

•mythical story associated with the origin of tea: An Indian Buddhist ripped off his eyelids, then boiled the leaves upon which they lay •Chai tea became popular in Indian culture after the country began to cultivate it

cultural perspective (history of native americans)

•native american is a term for the indigenous (native) people of the americas •american indians •alaska natives

kwanzaa

•near christmas •invented in 1966 to celebrate unity of all ppl of african heritage regardless of background or faith •means "first fruits"

noodles

•noodles can be made from flour, mung bean, starches

african slave/soul food nutritional status- major health problems

•nutritional intake varies more by socioeconomic status than by ethnicity •a larger percentage of african americans have poor diets compared to the total population- low intakes of dairy, vegetables, whole fruit and total grains •african american women have the highest rates for overweight and obesity in the US 4 out of 5 women •high rate of type 2 diabetes mellitus among african americans •hypertension a significant health problem

Day of the Dead

•people build an altar during day of the dead to remember their loved ones •the aztecs tribe started the day of the dead

meal composition and cycle (meal pattern)

•preferred meal pattern is four to five daily meals -desayuno (breakfast) -almuerzo (coffee break) -comida (lunch) -merienda (late afternoon snack) -cena (dinner) •more difficult prep for celebrations

mexican worldview- traditional health beliefs and practices (healer), cause of illness

•religion= roman catholic •baptism, communion, confirmation, marriage and novenas (pray for dead) •many believed they don't have control over their fate •indian supernatural rituals are combined with european folk medicine •health is a gift from god •a healer (curandero) may be sought •illness is believed to be due to- excessive emotion, dislocation of organs, magic, an imbalance in hot or cold

native americans therapeutic uses of food

•role of food in spiritual and physical health is still important for many •corn is significant in some healing ceremonies •many other plants used for medicinal purposes: agave, yucca, pumpkin, chile peppers, strawberries •plants with psychotherapeutic properties used to relax patients; stupefy enemies; induce hypnotic trances

central america: therapeutic uses of food

•some follow the hot- cold theory of health and illness •fatty foods and highly spiced dishes may be avoided •herbal remedies are popular

Thanksgiving

•thanksgiving was proclaimed a national holiday in the year 1863 •cooks from the south in united states call "stuffing" as "dressing"

african slave/soul food worldview- traditional healing practices

•the importance of the extended family to african americans has been maintained since tribal times •in 2012, 50 percent of african american families were headed by single women •the family network often includes grandparents, aunts, uncles, sisters, brothers, deacons or preachers and friends •health is maintained through harmony -eat three meals a day -laxatives may be used regularly -take cod liver oil to prevent colds •voodoo magic for good or evil •other healers include traditional herbalists or root doctors, and spiritual, sympathy or faith healers •the influence of traditional healing practices is still found in -the idea that ill health is due to bad luck or fate -frequent use of home remedies -preference for natural therapies

central america worldview- religion

•the large numbers of recent immigrants suggest the ethnic identity is preserved by many new residents in the united states religion •most central americans are roman catholic family •central americans highly value family and extended kinship •the father is traditionally the undisputed head of the household and provider for the family- shared decision making between men and women is becoming more common traditional health belief and practices •good and regular hours are thought necessary to preserve health •some view health as a balance between the spiritual and social worlds •a balance of hot and cold is also necessary to health

Mid Autumn festival

•the most common pastry to eat during the mid autumn festival is called moon cakes •the autumn moon festival was celebrated to honor change's presence on the moon

Whiskey

•the two original uses of whiskey were to use up left over grains and medicine •a single malt scotch is a whiskey distilled at a single distillery from malted barley

african slave/soul food therapeutic uses of food

•three hearty meals/day including hot breakfast •tea made from yellow root shrub is thought to cure stomachache and fever; used to treat diabetes •a mixture of figs and honey will eliminate ringworm •pica is often practiced by black women during pregnancy and postpartum

Thyme

•thyme contains 54% thymol •thyme was first used by ancient egyptians for embalming dead bodies

native american meal composition and cycle (daily patterns)

•traditional meal patterns varies according to ethnic group and locality •northeast= one large, hearty meal before noon; soup throughout day •some tribes= no specific meal time; men served first, meal in silence •southwest= two meals per day •special occasions= religious ceremonies accompanies by feasts •sharing food is important bc limited